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A creative plate borrowing only carpaccio's presentation, completed with kombu-jime, a Japanese aging technique.
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A creative dish that keeps carpaccio's idea of 'thin slices laid across the whole plate' but narrows the seasoning to a single Japanese aging technique, kombu-jime, instead of olive oil and lemon. White fish is sandwiched in kombu to absorb its savoriness and lose just the right amount of moisture, concentrating its flavor. Its hallmark is using neither olive oil nor lemon, completing it with Japanese seasonings alone.
Salt the white fish lightly, leave about 10 minutes, and pat dry.
Moisten the kombu lightly with sake or mirin.
Sandwich the fish between kombu, wrap in plastic, and cure in the fridge for 3–6 hours.
Remove from the kombu, slice thinly, and arrange on a plate.
Squeeze over sudachi, add a drop of soy sauce, and garnish with mitsuba.